Easy Dinner: Chicken and Broccoli Mac and Cheese

Image via: Feeling Foodish

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Ingredients

• 6 ounces uncooked elbow or shell macaroni
• 3 cups broccoli florets, chopped
• 3 slices of bacon, chopped coarsely
• 12 ounces of skin- and boneless chicken breast, cut into pieces
• 1 tsp salt, divided
• 1 tbsp fresh garlic, minced
• 1 1/4 cups 1% low-fat milk
• 1 cup unsalted chicken stock
• 1/4 cup plus 1 tsp all-purpose flour
• 5 ounces cheddar cheese, shredded

Image via: My Foodies

Directions

1. Take your broiler and preheat it to high
2. Cook the macaroni as instructed, but don’t add salt or any fat to them. Add the broccoli for the last 2 minutes of cooking, let everything cook for those 2 minutes and then drain all of them.
3. In the meantime, take a large skillet that you can put into the oven, place the bacon in it and cook it over medium high heat for about 3-4 minutes, until the bacon is getting brown. Remove from heat and remove the bacon, making sure to let about 1 1/1 tsp drippings in the pan. Sprinkle the chicken breast with about ¼ tsp of salt and add it to the drippings. Return to heat and cook for about 3-4 minutes. Sprinkle with garlic and continue cooking for about 2 minutes. Don’t forget to stir now and then.
4. In a bowl, combine the rest of the salt, the milk, the stock and the flour and stir using a whisk. Add this mixture to the pan and bring to a boil, stirring; let it cook for about 2-3 minutes, until it gets thick. Now it’s time to add the macaroni and about half the cheese. Toss in order to coat all the pasta with the sauce. Sprinkle with the rest of the cheese and the bacon.
5. Broil for about 2-3 minutes until the cheese melts and begins to get a brown color. Serve while warm.

Image via: White on Rice Couple

This recipe is just so easy and yummy. If you want, you can refrain from adding the bacon, which will cost a lot of flavor of course, but it will be still a delicious dish, only a little healthier. The dish is perfect for a busy week night and it is a comfort food that has no match.

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Winter Soup: Chicken and Broccoli Soup

Image via: The Housewife in Training Files

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Ingredients:

3 1/2 cups whole (or low fat milk)

½ cup half and half

2 cans chicken broth

1 envelope ranch salad dressing mix

2 ½ cups fresh broccoli florets

½ pound process cheese, cubed or ½ pound shredded cheddar cheese

2 cups cooked rice

2 cups cooked chicken, cubed

Image via: My Recipes

Directions

1. Mix together the milk, broth and the dressing mix and bring to a boil using a Dutch oven.
2. Add the broccoli florets and cook for about 3 to 5 minutes without a lid.
3. When the broccoli florets are tender, add the cheese and stir the soup until the cheese has melted.
4. Add the cooked chicken and rice to the soup. Stir occasionally and let the soup boil for 3 more minutes, so the tastes blend together.

This easy recipe is perfect to warm you up on a cold evening. If you want, you can add a little crisp bacon to add flavor, or put in an extra pinch of black pepper. The addition of mushrooms could give an earthier kick to this tasty soup and a little fresh squeezed lemon juice can give this soup a nice twist also. Substitute the cooked rice with cooked pasta or noodles if you don’t have rice at hand. Serve hot with some crunchy croutons or a nice slice of your favorite bread to complete this simple but delicious soup.

For more winter recipes on Stagetecture.

Herb Roasted Chicken with Broccoli Pesto Tortellini

Image via: Temp-tations

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Ingredients

1lb Bunch of Broccoli (trimmed and cut into florets)
4 pounds of bone-in, skin-on chicken pieces
2 cloves of garlic
2 tablespoons of fresh Rosemary (chopped)
1 teaspoon of Lemon zest (finely grated, and 2 whole lemons quartered)
Kosher Salt (To taste)
Black Pepper (To taste)
1 cup of Fresh Flat-Leaf Parsley Leaves
2 ¼ cup of Olive Oil
2 tablespoons of Toasted Pine Nuts
1 ounce of Parmesan cheese (grated to ¼ cup, and more for the dish)
1 pound of Fresh or Frozen Cheese Tortellini

Directions

For the Herb Roasted Chicken:

1. Preheat your oven to 450 degrees Fahrenheit.
2. For this chicken recipe, start with a large rimmed baking sheet, and place the chicken, rosemary, garlic, olive oil, lemon zest, lemon quarters, ¾ teaspoon of kosher salt, and ¼ teaspoon of pepper in it. Stick the chicken in the oven and roast it with the skin-side up first for about 35-40 minutes. Then turn off the oven and take the baking sheet, remove the chicken and lemon quarters to a serving dish.

Image via:  Food Network

For the Broccoli Pesto Tortellini:

1. While the chicken is cooking, in a large boiling pot of salted watered cook the broccoli for about 2-4 minutes or until it becomes a firm yet tender. Then move the broccoli to a plate for cooling but save the boiling water for the tortellini.
2. Once the broccoli has been cooled down enough; in a food processor pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon of kosher salt, and ¼ teaspoon of pepper until the mixture becomes finely chopped (approx. 15-20 seconds).
3. Follow the package directions for cooking the tortellini, setting aside ¾ cup of the cooking water. Then drain the tortellini and place them back into the pot, then add in the pesto and the ¼ cup of the reserved cooking water. Toss the mixture until it is all combined together. (if you need more water to help loosen the sauce then feel free to add more.)
4. Finally, along with the herb roasted chicken on the serving dish add on a few scoops of the broccoli tortellini and Enjoy! Also if you want to, you can add more Parmesan to your liking!

The herb roasted chicken and pesto tortellini will definitely be a meal that you won’t go wrong with. The chicken recipe has all of the healthy and light ingredients that will give you the energy that will give you a peaceful night of rest and have you ready for the next day’s challenges. So don’t let this recipe pass you by, get up and try it out tonight and see how you and your family will fall in love utter bliss with it.

For more easy dinner meals on Stagetecture, click here.

Broccoli and Potato Soup Recipe

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Soup Recipe Ingredients:

For 6 servings

1 chopped onion
2 tablespoons butter
5 crushed garlic cloves
8 cups broccoli stems and florets
1 large cubed potato
3 cups chicken broth
3 tablespoons butter
Salt and pepper
1 cup milk
3 tablespoons flour
1 cup heavy whipping cream

Soup Recipe Directions:

1. In a stock pot, melt the first two tablespoons of butter over medium heat.
2. Toss in the onion and garlic and cook until they are tender, for about 8 to 10 minutes. Stir occasionally.
3. Add the potato and the broccoli stems and season with salt and pepper to taste.
4. Add the broth and cover the pot. Simmer until the potato softens. That should take about 10 minutes.
5. Now mix the broccoli florets into the soup and simmer about 5 minutes more, until the broccoli florets and stems are tender.
6. Remove a few florets and keep aside.
7. Using a hand blender, blend the soup until it is smooth and creamy.
8. In a small saucepan, melt the 3 tablespoons of butter over medium heat.
9. Pour in the milk, the flour and the heavy cream and while whisking continuously.
10. Season with salt and pepper to taste.<
11. Keep whisking for about 5 minutes, until the mixture start bubbling and gets thick.
12. Pour the mixture into the soup and combine well.
13. Add the kept aside broccoli florets before serving the soup.

This soup will keep you warm and full for a long time. It is super tasty and just good for the soul. For an extra twist, serve the soup in individual bread bowls, sprinkle some shredded cheddar or bacon over it or just do all that together. Enjoy!

For more easy meals on Stagetecture, click here.